Norm said that the freezer is full, no room to fit another thing. We are one week away, my Chanukah shopping is finished, the gifts are wrapped, the menus planned for Wednesday, Thursday and Friday night. All that’s left is the turkey, the sides and two more desserts, a chocolate ginger cake and pumpkin chocolate chip bread. Desserts are key on Thanksgiving, less so on Chanukah. What’s not to like about a jelly doughnut?
Our traditional Thanksgiving dessert is pumpkin chocolate chip bread but we always have a pie, or two, as well. My personal favorite is pecan pie, but since my kids never developed a taste for it, it fell off the menu years ago. My daughter prefers fruit pies, I like pumpkin. There is one pie that I have wanted to try for years and that’s Sweet Potato pie (Have you noticed that I love Southern food? Strange for a kid from the Bronx.) Last week my friend Linda and I were discussing Thanksgiving menus when she told me she was preparing 60 sweet potato pies, using ready-made crusts. We figured out how to cut her recipe down to enough filling for two pies and armed and ready, I went home and made them.
I brought one to a friend who had invited us for Shabbat dinner, and put the other in the freezer. The pie was a hit, although the ready-made crust was not, a good lesson to have learned in advance of the holidays. When Linda asked how the pies turned out, I was happy to give her a glowing report. The filling wasn’t overly sweet, the texture was perfect (Linda told me that she doesn’t like runny pies) and the flavor….Fall was in every bite.
Did I mention that Norm said there is no more room in the freezer? There will be in about an hour.
Happy Thanksgiving and Happy Chanukah to all of you. It’s been great getting all of your comments. Can’t wait to hear how it all turns out.
Sweet Potato Pie
Filling for two pies.
7 small red fleshed sweet potatoes
1 stick margarine
2 tsp vanilla
2 heaping tsp cinnamon
1/4 tsp salt
1 1/2 tsp allspice
1/3 cup sugar
3/4 cup brown sugar
1 Tb flour
1/2 cup unflavored soy milk
Preheat oven to 375. Boil sweet potatoes in their skins till soft. Then remove from water, wait till they are cool enough to handle and peel. Linda said to then place the peeled potatoes on a dish in the oven for about 10 minutes, removing excess moisture. Place sweet potatoes in bowl and mash, then add melted butter, spices, vanilla, flour, sugars, beaten eggs, and soy milk. Place mixture in food processor for a minute or two just to smooth out. Pour into pie shells and bake for about 45 minutes. I have included a basic pastry crust below.
1 1/2 sticks butter (or pareve margarine)
1 1/2 cups all-purpose flour
2 Tb sugar
2-3 Tb ice water (VERY IMPORTANT)
Cut cold butter or margarine into cubes and place in bowl of food processor. Add flour and sugar. Start processor, pouring ice water through feeder tube but only enough for dough to gather into a ball. Remove dough, wrap in Saran and refrigeration for two hours or up to two days. Try to handle dough as little as possible. Roll out on lightly floured board and place in pie dish.